Korean Tuna Kimchi Soup (Spicy Fermented Kimchi and Canned Tuna Soup)

Quick answer

Total time: 28 min
Level: Easy
Servings: 4 servings
Ingredients: 9

About this dish

Kimchi goes into the pot first to be stir-fried until its sharp acidity mellows and its aroma deepens, then canned tuna, tofu, onion, and gochugaru are added with water and brought to a simmer.

The oil from the tuna disperses through the broth, adding savory depth without any heaviness. Soup soy sauce provides the base seasoning, keeping the stock clean rather than muddy. Tofu is added only after the liquid reaches a full boil so the cubes hold their shape, and a pour of reserved kimchi brine at the end brings both salinity and a second hit of fermented tang that defines the finished broth.

Ingredients (4 servings)

Ingredient	Amount	Unit
napa kimchi	300	g
canned tuna	150	g
firm tofu	220	g
onion	100	g
green onion	1	stalk
minced garlic	1	tbsp
gochugaru	1	tbsp
soup soy sauce	1	tbsp
water	1300	ml

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

Slice 300g napa kimchi into 4cm lengths for easy eating and cut 220g firm tofu into 2cm cubes.

Large cubes ensure the tofu remains intact and does not crumble during the boiling process.
2

Control

Add a layer of sesame oil to a pot and stir-fry the kimchi over medium heat for about 2 minutes.

Fry until the sharp acidity mellows and a deep, savory aroma rises.
3

Control

Pour 1.3L water into the pot and add 100g thinly sliced onion, 1 tbsp minced garlic, and 1 tbsp gochugaru.

Simmer over medium heat for 10 minutes until the kimchi softens.
4

Control

Add 150g canned tuna with its oil to the pot to enhance the savory depth.

Season with 1 tbsp soup soy sauce and simmer for 5 more minutes to unify the flavors.
5

Finish

Carefully add the tofu cubes to the boiling soup and cook for 3 minutes.

Slice 1 green onion stalk on a diagonal and add it to the pot for a fresh finish.
6

Finish

Taste the broth and adjust the saltiness by adding reserved kimchi liquid as needed.

Once the fermented tang has balanced the soup, turn off the heat and serve in a bowl.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Chamchi kimchi guk combines stir-fried fermented kimchi and canned tuna for a rich, savory, and spicy broth.
Finish cue: Taste the broth and adjust the saltiness by adding reserved kimchi liquid as needed.